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Piquant Tomato and Anchovy Panzanella Salad

Panzanella is a Tuscan salad traditionally made with day-old bread. This version uses crunchy ciabatta croutons instead. The addition of succulent anchovies turns it into a stylish main meal.

Preparation time:
10 minutes

Cooking time:
15 minutes

Total time:
25 minutes

Serves:
2

Ingredients

Waitrose Italian Ciabatta, cut into 2cm cubes

1 tbsp olive oil

300g vine cherry tomatoes

150g Waitrose Marinated Anchovy Fillets

375g jar Peppadew Whole Sweet Piquant Peppers, rinsed and drained

½ x 20g pack fresh flat-leaf parsley, chopped

For the dressing

2 tbsp Waitrose Olive & Sundried Tomato Tapenade

1 tbsp red wine vinegar

Method

Preheat the oven to 200°C, gas mark 6. In a bowl, mix the ciabatta cubes with the oil to coat then scatter in a single layer over a large non-stick baking sheet. Bake for 12 minutes or until crunchy and golden.

Meanwhile, remove the tomatoes from the vine and arrange on another tray. Bake at the same temperature for 10 minutes until the skins split and the tomatoes begin to soften.

To make the dressing, drain the marinade from the anchovies into a bowl. Add the tapenade and vinegar then use a fork to lightly whisk them together.

Arrange the croutons and other ingredients on a large serving platter. Drizzle with the dressing and serve.